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Stuffed Pepper Soup

A warm, hearty soup filled with sweet peppers, savory ground meat, and rice—perfect for cozy dinners or festive gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large Bell Peppers Fresh and vibrant, these give the soup its signature flavor.
  • 1 lb Ground Meat Beef, turkey, or chicken – choose what suits your palate.
  • 1 medium Onion Adds depth and sweetness to the base of the soup.
  • 3 cloves Garlic The aromatic staple that elevates the flavor profile.
  • 1 can Diced Tomatoes Packed with juicy goodness, they create a rich broth.
  • 4 cups Vegetable Broth Use low-sodium for a healthier touch, or homemade for extra love.
  • 1 cup Rice Uncooked long grain or brown for filling heartiness.
  • 1 tablespoon Italian Seasoning A blend of herbs that bring warmth and flavor.
  • to taste Salt and Pepper Essential seasonings for any dish.
Optional Toppings
  • Shredded cheese
  • Fresh herbs
  • A dollop of sour cream

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Add diced onion and sauté until translucent and fragrant, about 3-4 minutes.
  2. Toss in minced garlic and cook for an additional minute.
  3. Add ground meat and cook, stirring frequently, until browned, about 5-7 minutes.
  4. Stir in diced tomatoes (with juices), broth, and rice. Mix well and bring to a gentle boil.
  5. Add chopped bell peppers and Italian seasoning. Reduce heat and let simmer for 20 minutes, or until rice is tender and peppers are soft.
  6. Season with salt and pepper to taste. Serve hot, garnished with your choice of toppings.

Notes

Feel free to substitute ground meat with lentils for a vegetarian twist, or use quinoa instead of rice for extra protein. Store leftovers in airtight containers for up to 4 days, or freeze for up to 3 months.